So, I forgot to take pictures of our food today :(. We were moving pretty fast to finish all 4 soups after our first test. Ahh, the test. As I am not a mayonaisse lover, I bombed the question that asked what are three derivative sauces you can make from mayonaisse? Ummm, tarter sauce, of …
Month: July 2011
Days 6 and 7 – Sauces and More Sauces
Chef Tomm has been out for a few days, but we've been in awesome hands: Chef Pasqual from Brittany, France; Chef Jeremy, who loves chemistry and runs a great school; and Chef Bruno, also from France and an Alain Ducasse alum. I am even more impressed with the school. Here's Chef Pasqual: Chefs Jeremy and …
Day 5 – Stocks
Today was all about stocks - brown stock (veal), white stocks (fish, chicken, and white beef stock with blackened onions), and vegetable stock. We made/started 5 different stocks today. This was the first time I've seen veal bones. Check them out: I think we roasted around 100 lbs. of veal bones to make stock. Crazy. One …
Tournage – Day 4
Today's objectives included learning to cut vegetables into 7-sided, faceted-oval shapes using the tournage method. Tournage comes from the word "Tourner" which means "to turn". This is a very technical cut, and so far, I'm not very good at it. I'm at the apartment in San Francisco at 7:45 p.m. practicing tournage with a 5 …
Day 3 at FCI
So, we "partner up" on day 3 in anticipation of making 2 dishes from Lesson 3 - a stove-top style ratatouille and a goat cheese, roasted beet, and apple timbale with a white wine and herb vinaigrette. This is not my actual beet and goat cheese timbale dish because I forgot to take a picture …
Salty Apron 